Ultimate Oyakodon: Japanese Chicken and Egg Rice Bowl

Easy Oyakodon Recipe - Authentic Japanese Chicken and Egg Rice Bowl

Master this comforting Japanese classic in just 20 minutes with our foolproof Oyakodon recipe!

Dive into the world of Japanese comfort food with oyakodon, a hearty and satisfying rice bowl that’s as easy to make as it is delicious. This one-pot wonder combines tender chicken, silky eggs, and savory-sweet sauce over a bed of fluffy rice, creating a meal that’s perfect for busy weeknights or lazy weekends.

In Japanese, ‘oyako’ means ‘parent and child,’ cleverly referring to the chicken and egg combination in this dish. ‘Don’ is short for ‘donburi,’ which means ‘bowl,’ but also describes any dish served over rice in a large bowl. This comforting meal is a staple in Japanese households and restaurants alike, beloved for its simplicity and irresistible flavors.

Crafting the Perfect Oyakodon Broth

The secret to an outstanding oyakodon lies in its flavorful broth. We start with a harmonious blend of dashi, soy sauce, sake, and sugar, creating a umami-rich base that will infuse every bite with depth and complexity. As the broth simmers, it’s enhanced with sliced onions, which become tender and sweet, perfectly complementing the chicken and eggs.

For the best results, use a bit more broth than you might expect – about a cup for every three eggs. This allows the flavors to concentrate as the liquid reduces, resulting in a more intense and satisfying sauce.

Choosing Your Oyakodon Ingredients

While traditional recipes often call for chicken thighs, feel free to use breast meat if you prefer. The key is to slice the chicken thinly so it cooks quickly and evenly. Remember, overcooked chicken can ruin the dish, so keep a close eye on it as it simmers.

For an authentic touch, try to find mitsuba, a Japanese herb with a mild flavor reminiscent of parsley and watercress. If it’s not available, don’t worry – the dish will still be delicious without it.

When it comes to the eggs, the goal is to achieve a perfect balance of cooked and slightly runny textures. Avoid overbeating the eggs; you want to see distinct streaks of white and yolk in the finished dish. For an extra touch of indulgence, try adding a raw egg yolk on top of your finished bowl – it adds a luxurious richness that takes the dish to the next level.

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe


  • 1 cup (240ml) homemade or instant dashi (see notes)
  • 2 tablespoons (30ml) dry sake
  • 1 tablespoon (15ml) soy sauce, plus more to taste
  • 1 tablespoon (15g) sugar, plus more to taste
  • 1 large onion (about 6 ounces; 170g), thinly sliced
  • 12 ounces (340g) boneless, skinless chicken thighs or breast, thinly sliced
  • 3 scallions, ends trimmed and thinly sliced, divided
  • 2 stems mitsuba (optional; see note)
  • 3 to 4 large eggs (see note)

To Serve:

  • 2 cups cooked white rice
  • Togarashi (see note)


  1. In a 10-inch skillet, combine dashi, sake, soy sauce, and sugar. Bring the mixture to a simmer over high heat, then adjust to maintain a strong simmer. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until the onion is halfway tender. Introduce the chicken pieces and continue cooking, stirring and turning the chicken, until it’s fully cooked and the broth has reduced by half. This should take 5-7 minutes for thighs or 3-4 minutes for breast meat. Stir in half of the scallions and all of the mitsuba (if using). Taste the broth and adjust the seasoning with more soy sauce or sugar if needed, aiming for a balanced sweet-and-salty flavor.
  2. Lower the heat to a gentle simmer. Using chopsticks, pour the beaten eggs into the skillet in a thin, steady stream, distributing them evenly over the surface. Cover the skillet and cook until the eggs reach your desired doneness – about 1 minute for runny eggs or 3 minutes for medium-firm.
  3. To Serve: Divide the hot rice between two serving bowls. Top with the egg and chicken mixture, making sure to pour any remaining broth over the rice. For an extra touch of luxury, add a raw egg yolk to the center of each bowl. Garnish with the remaining sliced scallions and a sprinkle of togarashi. Serve immediately and enjoy your homemade oyakodon while it’s hot and steaming!


While homemade dashi can elevate the dish, instant dashi works well in this recipe due to the other strong flavors present.

Mitsuba, a Japanese herb similar to parsley, can be found in Japanese grocery stores. If unavailable, the dish will still be delicious without it.

For a richer version, use 4 eggs, reserving 2 of the yolks. Beat the extra egg whites with the eggs in step 2, then add the reserved egg yolks to the finished bowls just before serving.

Togarashi, Japanese chile powder, comes in two varieties: ichimi (chiles only) and shichimi (chiles blended with other dried aromatics). Either type works well in this dish.

Nutrition Facts (per serving)
635 Calories
19g Fat
63g Carbs
50g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 635
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 436mg 145%
Sodium 960mg 42%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 9%
Total Sugars 11g
Protein 50g
Vitamin C 9mg 45%
Calcium 114mg 9%
Iron 5mg 29%
Potassium 916mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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